Anthill Farms 'Sonoma Coast' Pinot Noir 2018
sample imgsample image only

This is a red wine imageAnthill Farms 'Sonoma Coast' Pinot Noir 2018

$29.95
 
Wine Advocate 93
"The 2018 Pinot Noir Sonoma Coast is a blend of wine from the Anthill Farms single-vineyard cuvées, made with about 15% to 20% new French and Austrian oak and 40% whole clusters. Medium ruby-purple, it has pure scents of cranberries, blackberries, black tea leaves, fragrant earth and garrigue. In the mouth, it's concentrated but light on its feet with a silky texture, floral fruits, seamless freshness and a long finish."

Vinous Media 92
"The 2018 ... read more
This is a red wine
Item ID: #36999
Shelf at store:2e
Size: 750mL (wine)

Other Similar Items

Info

Item Description

Wine Advocate 93
"The 2018 Pinot Noir Sonoma Coast is a blend of wine from the Anthill Farms single-vineyard cuvées, made with about 15% to 20% new French and Austrian oak and 40% whole clusters. Medium ruby-purple, it has pure scents of cranberries, blackberries, black tea leaves, fragrant earth and garrigue. In the mouth, it's concentrated but light on its feet with a silky texture, floral fruits, seamless freshness and a long finish."

Vinous Media 92
"The 2018 Pinot Noir (Sonoma Coast) is a pretty big, dark wine relative to prior editions. Dark cherry, plum, lavender, sage, spice and menthol shape this brooding appellation-level Pinot from Anthill Farms. Readers will find an especially potent, virile Pinot with tons of character. -- Antonio Galloni"

The Wine
This appellation is widely described as sprawling as it encompasses half or more of the county. Our fruit comes from two of the coolest, most coastal parts of this appellation: the low coast, west of Sebastopol on the edge of the Petaluma Gap; and the high coast, the first or second ridge inland from the ocean farther to the north. These sites are united by the direct influence of the Pacifics cool, marine air, delaying ripening well into October.

The Estate
Anthill Farms is an exciting project that focuses on producing exceptional Pinot Noir from a broad range of North Coast vineyards. The properties are managed with intensive and meticulous farming practices, with minimal ecological impact. As for winemaking, there are two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible.

We didnt know whether the name was really great or really dumb, admits Anthill Farms Winery partner Webster Marquez. It came about because were all winemakers and people would see us all scrambling around trying to grab the same hose at once; they said it was like watching a bunch of ants. This trio of antsMarquez, Anthony Filiberti and David Lowmet while working at Sonomas Williams Selyem. Says Marquez, We realized that we have the same approach: using Pinot Noirthe most transparent grape in the worldto communicate the way vineyards from cooler areas create distinctive wines. The partners themselves farm many of the small plots where they buy their grapes, and the results of this labor of love are remarkably seductive wines that combine concentration and finesse. Now that the company has grown from producing 200 cases in 2004 to 1,800 this year, the trios work is becoming ever more demanding. Notes Marquez, Its a good thing were young and dont need much sleep. Food & Wine Magazines Most Promising New Winery 2009

Farming Practice:Practicing Biodynamic

Anthill Farms Vineyards

View all from Anthill Farms Vineyards
Anthill Farms VineyardsAnthill Farms is an exciting project that focuses on producing exceptional Pinot Noir from a broad range of North Coast vineyards. The properties are managed with intensive and meticulous farming practices, with minimal ecological impact. As for winemaking, there are two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible.

"We didn't know whether the name was really great or really dumb," admits Anthill Farms Winery partner Webster Marquez. "It came about because we're all winemakers and people would see us all scrambling around trying to grab the same hose at once; they said it was like watching a bunch of ants." This trio of ants--Marquez, Anthony Filiberti and David Low--met while working at Sonoma's Williams Selyem. Says Marquez, "We realized that we have the same approach: using Pinot Noir--the most 'transparent' grape in the world--to communicate the way vineyards from cooler areas create distinctive wines." The partners themselves farm many of the small plots where they buy their grapes, and the results of this labor of love are remarkably seductive wines that combine concentration and finesse. Now that the company has grown from producing 200 cases in 2004 to 1,800 this year, the trio's work is becoming ever more demanding. Notes Marquez, "It's a good thing we're young and don't need much sleep." –Food & Wine Magazine's "Most Promising New Winery" 2009

Farming Practice:Practicing Biodynamic

Questions

No questions posted yet about this item.

Reviews

Be the first to reivew this item!
Scroll to the top of this page